Sourdough Pumpkin loaf

Crisp fall weather has arrived at the homestead! Brussels sprouts and kale are flourishing in the garden. Garlic has been processed & is about to be re-planted for next year and the leaves in our little forest are beginning to turn. Wood is cut & stacked for cozy fireplace nights and chilly bon fires.

“Life starts all over again when it gets crisp in the fall.”

We’ve got a few gatherings with loved ones on the books to celebrate the harvest and indulge in comforting recipes, like this sourdough pumpkin loaf. This loaf not only tastes like fall, it also carries with it the numerous health benefits from high fibre flours and gut friendly sourdough starter.

Sourdough, with its gut-friendly probiotics, is a staple in this doctor’s homestead kitchen. The fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable and easier to digest. When combined with einkorn flour, an ancient grain known for its high nutrient density and lower gluten content, sourdough starter creates a delicious loaf that is much easier to digest than typical wheat-based recipes. We enjoyed this last slice this morning with a cup of chaga tea and a touch of maple syrup from our neighbour’s farm. Happy fall, y’all.

Pumpkin Sourdough Loaf Recipe:

Ingredients:

• 1 cup pumpkin puree

• 3/4 - 1 cup maple syrup 

• 2 eggs

• 1/4 melted butter or vegan butter (Miyoko’s cashew butter forever)

• 1/3 cup pistachio, cashew or whole milk 

• 1/2 cup active sourdough stater 

• 2 tsp vanilla

• 1 tbs ceylon cinnamon

• 1/2 tsp nutmeg

• 1 tsp ginger 

• 1 tsp sea salt

• 2.5 cups einkorn flour (also works with 1:1 gluten-free flour)

• 1 tsp baking powder 

Instructions:

Preheat the oven to 350°F. Mix the sourdough starter, melted butter, maple syrup, eggs, vanilla and milk in a large mixing bowl. Whisk and let sit for 10 minutes. In a separate bowl whisk together the dry ingredients. Fold the dry ingredients into the wet until a smooth batter forms. Pour into an oiled / buttered loaf pan and bake for 50 mins - 1 hour, or until a tooth pick or chop stick comes out clean when poked in the middle of the loaf (our oven is merked and this still turned out amazing, it’s basically fool proof). Let cool slight before serving warm with a pat of butter.

nashie loves this loaf, 10/10.